Preparation

Dilute the yeast with a little water and gradually add the other products to it. Mix well until you get a dough with a thick consistency. Allow it to rise until it increases 2-3 times in volume and becomes bubbly. Stir.

Preheat a clay dish and beat the egg yolk. With half an onion head on a fork, anoint the Saj with the egg for each pancake. Grab from the dough with a ladle and pour it evenly on the clay dish to get a 1/4" thick pancake.

Once it starts bubbling and has no raw batter on top, flip it over with a spatula. Bake the other side for about 1 minute. Repeat until out of dough. Anoint each finished pancake with butter immediately.